Scouse

A hearty and cheap stew, that's easy to make and is my go to dish to make and freeze on weeknights. This dish is really flexible and goes with virtually any vegetables you've got in your cupboard. Originated around Stoke and Liverpool as Lobscouse and later split into the dishes Lobby and Scouse.

1. Finely dice the onions and garlic. Chop the carrots, potatoes, parsnips and/or swede into a uniform size.

2. Fry the diced onion with a bit of oil until brown, in a deep pot. Then quickly fry the garlic (until you can smell it).

3. Add the mince whole and sear (flipping to sear the other side before breaking up).

4. Once the mince is properly browned, Pour in the beef stock.

5. Add your root vegetables now, along with your bayleaf, salt and lots of pepper.

6. Leave to boil for about a half hour then remove the bayleaf. Adding the cabbage half way through.

7. Stir in the gravy granules until you get the thickness you want and Serve.